Friday, August 17, 2012

Coconut Rice with Edamame

I love coconut and am always looking for coconut recipes.  I was excited to try my version of coconut rice with dinner tonight.  This recipe is versatile so you can adapt it to your personal taste.  We had chicken, coconut rice, and edamame.  The kids liked the rice by itself, but I mixed the edamame with it and thought that made it better.   Enjoy!

  • 2 cups Basmati rice
  • 2 tsp garlic,finely chopped
  • 1 small onion, chopped
  • 1 pinch red pepper flakes
  • 1 small can of water chestnuts
  • 2 ½ cups chicken stock
  • 1 can of coconut milk
  • 1 tbsp olive oil
  • 1 tbsp salt 
  • 1 tbsp lemon juice
  • 1 cup edamame

Add olive oil to a large skillet.  When oil is hot, add onion, garlic, and red pepper flakes (you can always add more to turn up the heat.)  Cook for a minute or two.  Add rice and water chestnuts, stir to coat.  Add chicken stock, coconut milk and salt, bring to a boil.    Lower heat to a simmer; cover the pot.  Cook for 20 minutes.  Cover and let sit for 10 minutes.   Fluff with a fork, add edamame and lemon juice.

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